If you have a food processor or a blender, you are in luck! This cottage cheesecake can be prepared without any mixing bowls so the clean-up is a breeze.

Cream cheese vs cottage cheese

Cream cheese is usually used to make cheesecakes, but I substitute it with cottage cheese in this recipe. Cottage cheese is lower in calories and richer in protein than cream cheese ^[1]. The texture of cottage cheese is a little chunkier so it needs to be blended well until smooth while preparing cheesecakes.

Ingredients for the cottage Cheesecake

For the crust

• 12 Oreo Thins 
• ¼ cup Plain fat-free Greek Yogurt, 50g
• 3 Tablespoons PureProtein rich chocolate whey protein powder, 30g

For the cheesecake

• 2 cups fat-free cottage cheese, 16 oz
• ¼ cup fat-free Greek yogurt, 70g
• ¼ cup sugar, 50g
• ¼ cup LAKANTO monk fruit sweetener, 50g
• 1 scoop vanilla-flavor whey protein powder, 30g
• 2 eggs, large
• 1 teaspoon vanilla, 5ml
• 3 Oreo Thins for decoration

How to make cottage cheesecake

For the crust

1. Preheat oven to 350°F. (175°C).
2. Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

1. Reduce oven temperature to 325°F (160°C).
2. Put the cottage cheese in a food processor and blend until smooth. 
3. Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
4. Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
5. Bang the muffin pan against the counter a few times to remove any air bubbles.
6. Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.

7. Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.

8. Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

If you like these Oreo cottage cheesecake cups, you may also like:

• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Healthy Baked Donut Recipe
• Brownie Bites – Packed with Protein

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Cottage Cheesecake Cups with Oreo

These Oreo cottage cheesecake cups are super easy to make, low-calorie, and packed with 11 grams of protein per cup. With fat-free Greek yogurt and fat-free cottage cheese, you can now treat yourself without feeling guilty.

Course Dessert

Cuisine American

Keyword Cheesecake, cottage cheese

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting 3 hours hours 30 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 12 cups

Calories 114kcal

Equipment

• 1 Food processor or blender optional
• 1 12-cup muffin pan
• 12 Cupcake liners
• 1 large spoon or ladle

Ingredients

For the crust

• 12 Oreo Thins
• ¼ cup Plain fat-free Greek yogurt 50g
• 3 tablespoons PureProtein rich chocolate whey protein powder 30g

For the cheesecake

• 2 cups Fat-Free cottage cheese 16oz
• ¼ cup Fat-Free Greek yogurt 70g
• ¼ cup sugar 50g
• ¼ cup LAKANTO monk fruit sweetener 50g
• 1 scoop vanilla-flavor whey protein powder 30g
• 2 eggs large
• 1 teaspoon vanilla extract 5ml

Instructions

For the crust

• Preheat oven to 350°F. (175°C).
• Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

• Reduce oven temperature to 325°F (160°C).
• Put the cottage cheese in a food processor and blend until smooth. 
• Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
• Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
• Bang the muffin pan against the counter a few times to remove any air bubbles.
• Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.
• Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
• Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

The post Cottage Cheesecake Cups with Oreo appeared first on Simply A Homebody.

I love scones with my afternoon tea but they are known to be high in calories 🙁 I’m in the middle of my fitness journey, and I needed to find a way to enjoy my favorite foods in fewer calories. So I decided to develop my own low-calorie scone recipe<3

This blueberry scone with lemon glaze is only 175 calories per serving (one wedge). Plus, this scone is packed with nutritious ingredients like oat flour and Greek yogurt.

Ingredients for the blueberry Scone with lemon glaze

• Oat flour (powdered oats) – higher in protein, more soluble fiber, and lower in carbohydrates than regular flour
• Erythritol – low-calorie sweetener, 70% of the sweetness of regular white sugar
• Baking powder – a leavening agent
• Kosher salt – enhances the flavor of foods, no iodine
• Fat-free Greek yogurt – rich in calcium and protein
• Heavy whipping cream – only fat source in this recipe
• Egg – 6 grams of protein and 5 grams of healthy fats each
• Vanilla extract – enhances the flavor
• Blueberries – low in calories, high in antioxidants
• Vanilla flavor whey protein powder – one of the best dietary sources of high-quality protein
• Powdered sugar – commonly used for frostings and glazes
• Lemon juice – rich in vitamin C

Tools & Equipment to make these scones

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• Mixing Bowls
• Baking sheet
• Parchment paper or a silicone baking mat
• Basting Brush

How to make the blueberry scone with lemon glaze

These scones are super easy to make. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.

Whisk together oat flour, erythritol, baking powder, whey protein powder, kosher salt, and mix. Add blueberries to the dry ingredients and stir to combine.

Next, whisk together the Greek yogurt, heavy whipping cream, egg, and vanilla extract until well combined. Pour the wet ingredients into the bowl of dry ingredients and stir the mixture together until it just comes together. – Try not to smash the blueberries in this process. 

Place the ball of mixture onto a lightly floured cutting board or a flat surface, then flatten it into a 7-inch circle. With a sharp knife, cut the dough into 8 equal-sized pieces (just like a pizza!) and place them on the prepared baking sheet, making sure to leave a little room between each one.

Brush the tops of each scone with a little heavy whipping cream.

Bake at 400°F (204°C) for 10-15 minutes or until the tops of the scones are lightly browned and cooked through.

Remove from the oven and allow to cool completely.

While waiting for the scones to cool, let’s prepare the lemon glaze!

In a medium-sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined. If the glaze is too thick add more lemon juice to thin it out, and if the glaze is too thin add more powdered sugar to thicken it. Top the cooled scones with the glaze and enjoy!

How to store the blueberry scones

Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.

If you like this blueberry scone with lemon glaze recipe, you may also like:

• Stuffed Bagel Bites – Healthier Version
• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Sweet Potato Bites – Low Fat & Low Sugar

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Blueberry Scone with Lemon Glaze

This blueberry scone with lemon glaze is so flavorful it’s perfect with your afternoon tea. This is a much lighter and healthier version than the traditional scone, but don’t worry. It tastes as good and even contains 7 grams of protein per serving.

Course Snack

Cuisine American

Keyword scones

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 wedges

Calories 175kcal

Equipment

• Mixing Bowls
• Baking sheet
• Parchment paper
• Basting Brush

Ingredients

For Blueberry Scones

• 2.5 cup oat flour (powdered oats) 250 grams
• ⅓ cup erythritol 65 grams
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ cup fat-free Greek yogurt 120 grams
• ½ cup heavy whipping cream plus more for brushing the tops 120 ml
• 1 egg large
• 1 teaspoon vanilla extract
• 1 cup blueberry
• 1 scoop vanilla flavor whey protein powder 31 grams
• Some all-purpose flour for dusting

For Lemon Glaze

• ½ cup powdered sugar 65 grams
• 2 tablespoon lemon juice

Instructions

For Blueberry Scone

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, whisk together the oat flour, erythritol, baking powder, whey protein powder, and kosher salt and mix well.
• Add blueberries to the dry ingredients and stir to combine.
• In a separate mixing bowl, whisk together the greek yogurt, heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined – Try not to smash the blueberries in this process. The mixture may feel a little wet, but it’s fine. If it’s too wet to be shaped into a ball, add a small amount of oat flour.
• Place the ball of mixture onto a lightly floured cutting board or a flat surface, then flatten it into a 7-inch circle. With a sharp knife, cut the dough into 8 equal-sized pieces (just like a pizza!) and place them on the prepared baking sheet, making sure to leave a little room between each one.
• Brush the tops of each scone with a little heavy whipping cream.
• Bake at 400°F (204°C) for 10-15 minutes or until the tops of the scones are lightly browned and cooked through.
• Remove from the oven and allow to cool completely.

For Lemon Glaze

• In a medium-sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined. If the glaze is too thick add more lemon juice to thin it out and if the glaze is too thin add more powdered sugar to thicken it. Top the scones with the glaze and enjoy!

The post Blueberry Scone with Lemon Glaze – Low Calorie appeared first on Simply A Homebody.

This easy egg and cheese soufflé gets lots of flavor from spinach, feta, and Parmesan cheese. It also packs 24 grams of protein per serving!

Recently, I’ve added more weight training to my workout routine, and I need to consciously eat more protein than I’ve been used to. If you work out like me, this egg and cheese soufflé is a great way to add more protein to your diet. With just one serving of this soufflé, you can consume 24g of protein, which is the same amount as some whey protein powders!

This soufflé is super easy to prepare even on week days, and the leftovers make a great breakfast for the following day.

Ingredients used in this souffle

• Olive oil – loaded with antioxidants
• Onion – high in Vitamin C
• Spinach – high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium
• Baking powder – a leavening agent
• Feta cheese – low-calorie, low-fat, a good source of B vitamins, calcium, and phosphorus
• Milk – a rich source of quality protein that contains all nine essential amino acids
• Black pepper – high in antioxidants
• Oat flour – finely ground oatmeal. Higher in protein, more soluble fiber, and lower in carbohydrates than regular flour
• Egg – 6 grams of protein and 5 grams of healthy fats each
• Parmesan cheese – contains about 36 grams of protein per 100g

If you like this eff and cheese souffle, you may also like:

• Brownie Bites – Packed with Protein
• Sweet Potato Bites – Low Fat & Low Sugar
• Stuffed Bagel Bites – Healthier Version

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Egg and Cheese soufflé – Easy Recipe

This easy egg and cheese soufflé gets lots of flavor from spinach, feta, and Parmesan cheese. It also packs 24 grams of protein per serving!

Course Breakfast

Cuisine American

Keyword soufflé

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 379kcal

Equipment

• 8-inch square baking dish or any ramekins of your choice
• Frying pan
• Large bowl

Ingredients

• 1 Tablespoon olive oil
• ½ onion minced
• 1 Package frozen spinach drained, 10 oz
• 1 teaspoon baking powder
• 1 cup feta cheese
• ¾ cup fat free milk 18 ml
• ¼ teaspoon black pepper
• ½ cup oat flour
• 6 eggs large
• ½ cup shredded Parmesan

Instructions

• (Optional) If you are making homemade oat flour, grind oatmeal in a blender/food processor until they become fine powders.
• Preheat the oven to 350°F (170°C). Coat ramekins or an 8-inch quare baking dish with cooking spray.
• Heat the oil in a large frying pan over medium-high heat. Add the drained chopped spinach and minced onions and sauté until tender. Remove from heat.
• In a large bowl, whisk together the oat flour and baking powder. Add the eggs, feta cheese, milk, Parmesan cheese, and stir until combined.
• Gently fold in the spinach and onion mixture and season generously with black pepper.
• Pour the mixture into the prepared baking dish and bake until set in the center (a knife will come out clean when inserted into the center of the soufflé), 45–50 minutes for an 8-inch square baking dish (Note: Baking time varies depending on the baking dishes.)

The post Egg and Cheese soufflé – Easy Recipe appeared first on Simply A Homebody.